Roast Duck Recipe

• 6 lb whole Pekin duck
• salt
• 5 garlic cloves (chopped)
• 1 lemon (small or medium, chopped)
• 1/2 cup balsamic vinegar
• 1 lemon (freshly squeezed juice)
• 1/4 cup honey

Instructions

1. 1If you purchased a frozen duck, make sure it’s completely defrosted in the refrigerator for a couple of days. Then remove it from the refrigerator about 30 minutes before cooking to bring it closer to room temperature.
2. 2Pre-heat the oven to 350 °F (175 °C). Prepare a large roasting pan with a rack so the duck is elevated and fat can drip beneath.
3. 3Remove the giblets from the duck cavity (if present). Rinse the duck inside and out with cold water; pat thoroughly dry with paper towels.
4. 4Set the duck on the working surface. Score the duck's skin on the breast in a diamond pattern, ensuring you only cut the skin, without reaching the meat. Poke the other fatty parts of the duck with the tip of the knife all over, to ensure fat release, especially in very fatty parts. Season generously with salt inside the cavity and all over the skin, legs and exterior. Place the duck breast side up.
5. 5Place the chopped garlic cloves and lemon slices inside the duck cavity (these are just for flavor, not for eating - you will discard them after cooking). Fold the skin inwards to hold the garlic and lemon inside. Tie up the duck legs with butcher's twine (or aluminum foil if twine is unavailable).
6. 6Roast the duck for about 40 minutes at 350 °F, breast side up.
7. 7Flip the duck breast side down, and roast for 20 to 40 minutes at 350 °F. Check the duck's internal temperature; if it reaches 140 °F, proceed to the next step.
8. 8Remove the duck from the oven and pour off all the duck fat juices from the roasting pan into a large heat-proof bowl or container.
9. 9In a small bowl, make the balsamic glaze by combining ½ cup of balsamic vinegar with the freshly squeezed juice of 1 lemon and ¼ cup of honey. Brush all of the duck with the balsamic mixture and cook breast side up for another 20 minutes at 350 °F, brushing every 10 minutes.
10. 10Remove the duck from the oven once its internal temperature reaches 155 °F. Let it rest, uncovered, for about 15 minutes until it reaches 165 °F.
11. 11Untie the legs and serve.